Maple-Chili Grilled Tofu with Blueberry-Peach Salsa

During the summer, grocery stores overflow with local ripe fruit and vegetables. It would be a shame not to catch some fresh Niagara peaches, fresh vine-ripened tomatoes, or cash in on cheap, overflowing zucchini during their seasonal peak. There is nothing better than fresh produce.

Right now, peaches from Niagara are tricking into stores. They arrived earlier than previous years due to the hot weather, and I am embracing their early arrival. Sweet, juicy peaches are incredible but sadly don’t last very long. Last summer, I made a succulent peach tea cake, when I bought a few 3L containers of peaches. I have restrained myself so far, and only bought a handful of peaches. But I did buy a big clamshell of blueberries, so expect to see a few more blueberry dishes here.

I spotted a lovely summer savoury dish on Fat Free Vegan, with maple-chili grilled tofu steaks with a blueberry-peach salsa. I adapted the recipe to suit my own tastes, substituting Aleppo chili flakes for the heat, increasing the peach to blueberry ratio, and swapping lime juice for the lemon juice (I am slowing going through the 18 limes I picked up for $1 at Bestwin). I also don’t like parsley so I used mint instead, which was a great choice.

The salsa was the highlight of the dish: peaches and blueberries work surprisingly well together, especially when mixed in a slightly spicy and sweet-tart dressing. The maple-chili tofu was good, too, but can’t compete with the perfect allspice-marinated tofu in my tofu in a zesty rhubarb sauce. I don’t think the salsa would mix well though with that tofu, unfortunately, so this is the next best thing. 🙂

This is a wonderful way to play with the flavours of the summer. Enjoy!

3. Cut the tofu into 8 slices about 1/2-inch thick. Place them in the marinade, turning so that both sides of slices are coated with the mixture. Refrigerate for at least an hour, turning halfway through.

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This sounds absolutely divine! And with the small amount of maple syrup, I bet I could even have this on the ACD–whoo hoo! Love, love, LOVE the combination of peach and mint. This is a total winner. Thanks for submitting it to the SOS Challenge!

[…] Peaches and blueberries are a wonderful combination, which I learned after maknig the delicious peach and blueberry salsa earlier this month. But what’s with this browned butter? I’ve never used it before but […]

Oh my heavens, I’ve never seen a tofu dish as visually gorgeous as this one! I’ve just bookmarked it, so that I can come back when Australia hits summer and I can access the ripe fruits necessary for this dish…